Method for producing meat products and meat product produced by said method

Abstract

The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during processing, two ripening-accelerating mixtures of stabilizers, colorants and/or edible salts (ripening mixture 1) and spices, flavoring agents and/or thickeners (ripening mixture 2) are introduced simultaneously or successively into the raw meat mixture.

1 .- 6 . (canceled) 
     
     
         7 . A method for production of meat products from a raw meat mass comprising:
 a. adding a ripening accelerating mixture consisting of stabilizers, colorants and/or edible salt (ripening mixture 1) to the raw meat mass; and   b. adding a ripening accelerating mixture consisting of spices, flavorings, and thickeners (ripening mixture 2) to the raw meat mass, wherein the ripening mixture  1  and the ripening mixture 2 are added simultaneously or subsequently to the raw meat mass.   
     
     
         8 . The method of  claim 7 , wherein the ripening mixture 1 and the ripening mixture 2 are added in an amount from 0.1 to 4.0% by weight, based on the total weight of the raw meat mass. 
     
     
         9 . The method of  claim 7 , further comprising the step of adding spices, acidifying agents, enzymes, nitrite pickling salt and/or microorganisms as starter and/or protective cultures to the raw meat mass as additives. 
     
     
         10 . The method of  claim 8 , further comprising the step of adding spices, acidifying agents, enzymes, nitrite pickling salt and/or microorganisms as starter and/or protective cultures to the raw meat mass as additives. 
     
     
         11 . The method according to  claim 9 , wherein the further additives are added in an amount from 0.05 to 5.0% by weight, based on the total weight of the raw meat mass. 
     
     
         12 . The method according to  claim 10 , wherein the additional additives are added in an amount from 0.05 to 5.0% by weight, based on the total weight of the raw meat mass. 
     
     
         13 . The method according to  claim 7 , wherein the raw meat mass is processed with a Kutter or Wolf grinder. 
     
     
         14 . The method according to  claim 7 , wherein the ripening mixture 1 comprises at least one of sodium diphosphate, Colorant® intensiv, and nitrite pickling salt, and wherein the ripening mixture 2 comprises at least one of ground black pepper, mustard flour, licorice root, chorizo flavoring powder, and RMB 650 alginate 115841. 
     
     
         15 . The method according to  claim 9 , wherein the spice is AROMIX® garlic 333045;
 the acidifying agent is PRIMAL® Rapid 103611; the enzyme is transglutaminase; and the microorganisms are selected from the group consisting of lactic acid-forming micrococci and  lactobacilli.    
 
     
     
         16 . A meat product produced according to the method of  claim 7 . 
     
     
         17 . A method for production of a sausage meat product from a raw meat mass comprising:
 a. adding a ripening accelerating mixture that accelerates consisting stabilizers, colorants and/or edible salt (ripening mixture 1) to the raw meat mass; and   b. adding a ripening accelerating mixture consisting of spices, flavorings, and/or thickeners (ripening mixture 2) to the raw meat mass.   
     
     
         18 . The method of  claim 17 , wherein ripening mixture 1 and the ripening mixture 2 are added in an amount from 0.1 to 4.0% by weight, based on the total weight of the raw meat mass. 
     
     
         19 . The method of  claim 17 , further comprising the step of adding spices, acidifying agents, enzymes, nitrite pickling salt and/or microorganisms as starter and/or protective cultures to the raw meat mass as additives. 
     
     
         20 . The method of  claim 18 , further comprising the step of adding spices, acidifying agents, enzymes, nitrite pickling salt and/or microorganisms as starter and/or protective cultures to the raw meat mass as additives. 
     
     
         21 . The method according to  claim 19 , wherein the additional additives are added in an amount from 0.05 to 5.0% by weight, based on the total weight of the raw meat mass. 
     
     
         22 . The method according to  claim 20 , wherein the additional additives are added in an amount from 0.05 to 5.0% by weight, based on the total weight of the raw meat mass. 
     
     
         23 . The method according to  claim 17 , wherein the raw meat mass is processed with a Kutter or Wolf grinder. 
     
     
         24 . The method according to  claim 17 , wherein the ripening mixture 1 comprises at least one of sodium diphosphate, Colorant® intensive, and nitrite pickling salt, and wherein the ripening mixture 2 comprises at least one of ground black pepper, mustard flour, licorice root, chorizo flavoring powder, and RMB 650 alginate  115841 . 
     
     
         25 . The method according to  claim 19 , wherein the spice is AROMIX® garlic 333045; the acidifying agent is PRIMAL® Rapid 103611; the enzyme is transglutaminase; and the microorganisms are selected from the group consisting of lactic acid-forming micrococci and  lactobacilli.    
     
     
         26 . A sausage meat product produced according to the method of  claim 17 .